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Balsamic Flank Steak

Balsamic Flank Steak
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Discover the delight of Balsamic Flank Steak, a quick and flavorful dish perfect for weeknight dinners or weekend gatherings. This tender beef steak is marinated in a rich balsamic vinegar blend, infused with garlic and Dijon mustard, then grilled to perfection. Served over smoky grilled zucchini and topped with creamy whipped feta, this meal is bursting with flavor and nutrition. With a preparation time of just 30 minutes, impress your family and friends with this gourmet yet simple recipe that showcases vibrant colors and textures on your plate.

Ingredients

Scale
  • 1.5 lb flank steak
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 4 cloves minced garlic
  • 3 large zucchini
  • 8 ounces feta cheese
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 teaspoons onion powder
  • 3 tablespoons soy sauce or coconut aminos
  • 3 tablespoons olive oil for zucchini

Instructions

  1. 1. In a large plastic bag or shallow dish, combine the Dijon mustard, minced garlic, onion powder, soy sauce, olive oil, and balsamic vinegar. Season both sides of the flank steak with salt and pepper before adding it to the marinade. Seal the bag or cover the dish; let it marinate in the refrigerator for at least 2 hours.
  2. 2. Preheat your grill by brushing it with oil and heating it to high heat (450°F). Remove the flank steak from the marinade, shaking off excess but reserving the marinade for later.
  3. 3. Place the flank steak on the hot grill and close the lid. Cook for 3–5 minutes on each side for medium-rare doneness; aim for an internal temperature of 135°F.
  4. 4. While grilling the steak, brush sliced zucchini with olive oil and sprinkle with salt. After flipping the steak, add zucchini to another side of the grill; cook for 2–3 minutes on each side until tender.
  5. 5. Once cooked to your liking, remove both steak and zucchini from heat. Allow them to rest on a clean cutting board for about 10 minutes.
  6. 6. In a medium saucepan, bring reserved marinade to a rolling boil over medium-high heat. Reduce heat to low; simmer until thickened (about 2–3 minutes), ensuring it coats the back of a spoon.
  7. 7. Combine feta cheese and heavy cream in a blender or food processor; blend until smooth.
  8. 8. Brush half of your balsamic glaze over sliced flank steak after cutting it thinly against the grain. On each plate, spoon whipped feta first, then top with grilled steak and zucchini before drizzling with remaining glaze.

Nutrition

Find it online: https://bestbakingguide.com/balsamic-flank-steak/